Serves:

Ingredients:

1 qt Tender young basil leaves
- (tightly packed)
- washed and patted dry on
- paper towels
2 md Garlic cloves
- peeled and halved
1/3 c Pignoli (pine nuts)
6 tb Unsalted butter
- at room temperature
2 tb Good, fruity olive oil
1/2 ts Salt
1/8 ts Freshly ground black pepper

Method:

You can buzz up this pesto in no time flat in a food processor or blender.
Serve over hot, cooked spaghetti (this will dress about 1 pound), toss lightly to mix, then pass plenty of freshly grated Parmesan cheese.
PLACE ALL INGREDIENTS in a food processor fitted with the metal chopping blade and buzz to a fine paste (about 1 minute nonstop).
Makes 1 Cup